Malt Preferences of the Craft Brewing Industry - Agricultural ...

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4. The level of protein (nitrogen) in malt is important to me.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree5. It is important to me that malt has a high mealy percent (glassiness of theendosperm).Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree6. The minimum conversion time of malt is important to me.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree7. The wort properties (pH) of malt are important to me.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree48
8. Overall, I am satisfied with the chemical properties of the malt I receive.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree9. Please list any other chemical characteristics of malt that are important whichare not discussed above.C. Evaluate the following questions about the services offeredby maltsters based on your business environment.Please CIRCLE the number of the most appropriate answer.1. It is important to me that the maltster(s) who supplies malt offers technicalsupport.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree2. It is important to me that the maltster(s) who supplies malt offers an accuratemalt analysis.Base Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeSpecialty Malt: 1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree49
Page 1 and 2: Malt Preferences of the Craft Brewi
Page 3 and 4: Executive SummarySeveral economic f
Page 5 and 6: IntroductionMalt barley is an impor
Page 7 and 8: Objectives of this studyLittle rese
Page 9 and 10: The type of malt barley, six-row or
Page 11 and 12: produced malt barley. The five sect
Page 13 and 14: microbreweries become regional brew
Page 15 and 16: Table 2. Number of Years Business i
Page 17 and 18: from few years to showing substanti
Page 19 and 20: Table 6. Average Amount of Base Mal
Page 21 and 22: ecause of capital requirements, spa
Page 23 and 24: Brewers were asked to identify the
Page 25 and 26: maltster listed. Again, regional br
Page 27 and 28: specific characteristics associated
Page 29 and 30: eflect disapproval. Overall mean sa
Page 31 and 32: price decrease. General findings su
Page 33 and 34: ewery category in consideration. Be
Page 35 and 36: Table 23. Change in Barrels Produce
Page 37 and 38: In the “Growth” and “Mature
Page 39 and 40: Respondents were queried about the
Page 41 and 42: Currently craft brewers are not com
Page 43 and 44: References“1995 Beer Report.” B
Page 45 and 46: Section I. Some General Questions A
Page 47 and 48: 6. In what package type do you purc
Page 49 and 50: Section III. Some General Questions
Page 51: 5. Overall, I am satisfied with the
Page 55 and 56: 7. A malt that is specifically prod
Page 57 and 58: If YES, please check the reasons fo
Page 59: 6. In which stage of the industry g

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